INGREDIENTS FOR 4/6 PEOPLE
- 1 pound of full fat ground beef
- 2 slices of stale bread with
- 1/2 Cup milk
- 1/2 Cup parmigiano reggiano
- 1 egg
- 3 tablespoons fresh minced parsley (optional 1 Tbs fresh minced garlic)
- Salt and pepper to taste
- 1 large can high quality crushed tomatoes
- 1/2 an onion
- 2 tablespoons extra virgin olive oil
- 5 fresh basil leaves
- Soften the bread in milk until unified mixture
- Add the egg to bread mixture and combine
- Put the ground meat in a bowl with bread, finely chopped parsley, garlic(if using) grated parmigiano, salt, pepper.
- Combine egg mixture with meat mixture. Mix WELL with your hands. If it too wet add some breadcrumbs
- Take the beef mixture and gently roll between your hands to form 1 1/2-inch meatballs. Set on a cookie sheet
- Pour extra-virgin olive oil into a large frying pan and brown the onion (about 7 minutes on medium heat)
- Plunge your meatballs into the pot with the tomato sauce. Let it cook for on low for about 20 minutes or until meatballs are cooked all the way.
- Once finished cooking add the basil and stir.
- Cook your favorite pasta or gnocchi, as directed by package,to serve with meatballs. You can also eat the without the pasta. Generously top with parmigiano and serve hot!
INGREDIENTS (courtesy of The Flavor Bender)
Extra butter and cocoa powder and parchment paper for the pans
½ cup boiling water
2.6 oz Dutch cocoa powder (¾ cup)
1 cup chilled buttermilk
1 tbsp vanilla extract
10.5 oz AP flour (2 ½ cup AP flour)
1 tsp baking powder
1 tsp baking soda
10 oz unsalted butter softened (2 ½ sticks)
1 lb white sugar (2 ¼ cups)
½ tsp kosher salt
4 large eggs
1 small jar Nutella to spread on cake layers
1 pint heavy whipping cream whipped with an electric mixer and sweetened to desired taste (I don’t like it too sweet so just a few tablespoons honey or sugar) add 1 Tbsp pure vanilla extract
1 12 pack of Ferrero Rocher chocolates to decorate the top
Line the bottom of three 8 inch cake pans with parchment paper (using some butter to stick the paper to the bottom). Brush/rub the sides of the pan with butter as well. Dust the sides of the cake pans with Dutch cocoa powder as well. Set aside.
- Preheat the oven to 325°F (160-165°C).
- Have all the ingredients measured and ready to go.
- Place the hot water and cocoa powder in a jug and whisk to dissolve the cocoa powder in the water. You should have a thick and smooth paste. Stir in the buttermilk and vanilla, and set aside.
- Sift the flour, baking powder and baking soda together into a bowl. Set aside.
- Place the butter in the bowl of your mixer. Using the paddle attachment, beat the butter until it’s light and fluffy, at medium speed for about 2 - 3 minutes.
- Add the sugar and salt into the mix, and mix for a further 4 - 5 minutes until light and fluffy. Remember to scrape down the sides and the bottom to make sure that the sugar is well incorporated. Beat the butter and sugar mix further if needed (until light and fluffy).
- Mix in the eggs, one at a time, about 20 - 30 seconds per egg. After adding 2 eggs, stop the mixer and scrape down the sides and bottom. Start the mixer again and add the final 2 eggs. Once the final egg has been whisked well into the batter, stop the mixer and remove the bowl.
- The chocolate milk and flour will be mixed in by hand with a spatula.
- Add a generous ⅓ of the flour mix and fold it into the batter using a spatula. When the flour is mixed in half way (with some white streaks visible in the batter), add ½ of the chocolate milk mixture into the batter.
- Using a spatula, fold in the chocolate mixture until it’s mixed in half way (with dark chocolate streaks now visible in the batter).
- Next, add another generous ⅓ of the flour mix and fold it into the batter using the spatula.
- When the flour is almost completely mixed in (some white streaks are OK at this stage), add the final bit of the chocolate milk. Fold in until almost fully mixed in (some dark chocolate streaks are also OK at this stage).
- Add the final bit of flour, and fold it into the batter until it’s all FULLY incorporated. You should now have a smooth chocolate cake batter, free of lumps and white flour streaks.
- Pour the batter into the prepared cake pans - about 18.7 oz (530 g) per pan. Mix and fold the batter before measuring it into each pan.
- Transfer the pans into the preheated oven.
- The total bake time for the cakes is between 25 - 30 minutes, but make sure to rotate the cake pan once, half way through. The cakes will be done when they are springy to the touch in the center, and the sides are just starting to pull away from the sides of the pan. A clean toothpick inserted into the middle of the cake should come out clean at this point.
- Remove the cake pans from the oven and allow them to cool for about 10-15 minutes, until the cake pans can be handled.
- Carefully flip the cakes out of the pan, and place them on a cooling rack. When still slightly warm slather each layer generously with Nutella.
- 3 cups all-purpose or bread flour, more for dusting
- ¼ teaspoon instant yeast
- 1 ¼ teaspoons salt
- Cornmeal or wheat bran as needed
- 1 5/8 cups water
- In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack
We love any and all holiday traditions from all over the world! In the Davis family Christmas morning isn’t complete without hot popovers drenched in butter and homemade jam. The tradition runs deep since the 1950’s and possibly even earlier. They are surprisingly easy with few ingredients and an absolutely delightful addition to any meal- sweet or savory!Made with Amore,Elena
Great Grandma Rhea’s PopoversMakes 12 popovers.Preheat oven to 425 F and place muffin pan or speciality popover pan in the oven to get hot. *very important that pan is hot when you pour in the batter*Ingredients2 C milk2 C flour4 eggs1 tsp salt4 tablespoons canola oilDirections
- Beat all ingredients with an electric mixer or whisk until smooth (do not over mix)
- Take out hot muffin or popover tins and grease VERY generously with lots of butter or Crisco *important or they will stick!*
- Fill tins 2/3 full with prepared batter and put immediately in the oven
- Bake 20 minutes at 425 F and then an additional 15-20 minutes at 375 F.
- Take out when slightly brown. Serve warm!!
Grandma Kathy’s Bear Lake Raspberry Jam1. Wash, stem, and crush berries to make four level cups. Put crushed berries into a 2 or 4 quart kettle. Sift in slowly 1 package (31/2 oz.) M.C.P. Jam and Jelly Pectin and stir vigorously. (I like it a little thinner, so I sift in 3 oz.) Set aside for 30 minutes, with occasional stirring.2. Add 1 cup light corn syrup. Mix well.3. Add 51/2 cups sugar. (If the raspberries are sweet, I add 41/2 cups sugar.). Gradually stir the sugar into the crushed berries. Warm to 100 degrees (temperature for baby's milk) to dissolve the sugar (no hotter).4. When sugar is dissolved, jam is ready to eat. Makes 4 pints. Put jam in pint jars, cover with a plastic wrap folded over several times, and use an elastic to secure. Keep in refrigerator or freeze.5. Jam will last indefinitely.6. For strawberries, add 1/4 cup lemon juice after sugar is dissolved. Other types of berries don't need lemon juice.Enjoy!